Translations

French

Noun

Related terms

Marination, also known as marinating, is the
process of soaking foods in a seasoned, often acidic, liquid before
cooking. The origins of the word allude to the use of brine (aqua marina) in the
pickling process, which led to the technique of adding flavor by
immersion in liquid. The liquid in question, the 'marinade' can be
acidic with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce,
brine or other prepared sauces. Along with these liquids, a
marinade often contains oils, herbs, and spices to further flavor the food
items.

It is commonly used to flavor foods and to
tenderize tougher cuts of meat or harder vegetables such as
beetroot, eggplant (aubergine), and
courgette (zucchini).
The process may last seconds or days. Different marinades are used
in different cuisines. For example, in Indian
cuisine the marinade is usually prepared with yoghurt and spices.

Tissue breakdown

In meats, the acid causes the tissue to break
down, allowing more moisture to be absorbed and giving a juicier
end product. However, too much acid can be detrimental to the end
product. A good marinade will have a delicate balance of spices,
acids, and oil.

Often confused with marinating, "macerating" is also a form of
food preparation. Often soft vegetables, legumes or fruits are used
and are also coated in a liquid. This process, again, makes the
food tastier and easier to chew and digest

Health Advisements

Some studies have shown that a reaction between
creatine in muscle meats and amino acids caused by flame-cooking at
high temperatures produces cancer-causing agents known as heterocyclic
amines (HCA). New research seems to indicate that marinades may
discourage formation of certain HCAs in char-grilled meat.

Immersion in an acid-based marinade for as little
as forty minutes resulted in a decrease of 92-99% of heterocyclic
amines in recent tests by the American Institute for Cancer
Research. More studies are being conducted, but the acidic
component in marinades seems to be very effective. Marinating is
currently the best known method of discouraging the formation of
HCAs.

The American Institute for Cancer Research
recommends discarding used marinade that has been applied to raw
meats. Meats, such as red meat, fish, and chicken, may contain
unhealthful substances which may enter the marinade, according to
health experts attributed by the AICR. These substances would
become neutralized in the cooking process but using the same
marinade later in preparation holds the risk of reapplication. If
additional flavoring from the marinade is desired, prepare a new
batch.